Tonight, Jacinda and I finally rounded up the rest of the tools I needed to complete my birthday present. I recieved a kitchen timer and a thermometer to add to my whirly-pop popcorn popper, colander and 10lbs of Sumatra greens. Thus finishing my my new coffee roasting setup.
This has been something I've been putting on the back burner for a while (which I don't understand, the final few pieces cost me sixteen dollars), coffee roasting. I totally got into it, tonight, however. My first batch, I really hadn't had a clue what I was doing, beyond a page of instructions I found over at Sweet Maria's. I didn't keep track of times or first and second pops, I took them off the heat after my gut instinct kicked in (That or the smoke bellowing from whirly looked like I was a lone survivor on an island signaling for an airplane). Black. Black, but good. If I had kept them on much longer, they would have been toast. It made a really dark cup with a bite.
My second batch, however, I did actually write some statistics down to the best of my memory:
The second batch could possibly have stayed on a little longer. It is pretty much a city roast. tastes great, though. It's really smooth and mellow. Jacinda says it's fruity, which I'd probably agree. I'll have to screw around with the heat more, I believe, as my first and second cracks were seemingly way to early. Pratice makes perfect, I guess.
posted at 11/12/2007